NU FS100 Final: NUFS 100-Lecture By Lecture Final Prep

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Wendy Wismer

Document Summary

Sensory quality: appearance (colour, surface characteristics and interior. We define food quality by: appearance) perceived before and while eating, aroma, flavour is the taste and aroma combined and texture is accessed by the eyes, hands and mouth. The other sense is the trigeminal sense the perception of heating or cooling from a food product that results from a chemical compound in the food and is not temperature related. Examples could be chewing gum, chili peppers, mint, wasabi, radish, toothpaste or black pepper. The assessment of food sensory quality in the food industry is done by consumer sensory panels, trained panels and grading. The groups of consumers who like and use a product evaluate its liking, preference and simple differences. There are also trained sensory panels with high sensory acuity are trained to identify and quantify the sensory characteristics of a product. Nutritive value: in short the contribution of daily intake.